White toast for breakfast to make sandwiches

Cooking Instructions

1. Mix ingredients other than butter and knead until the dough is smooth and the gluten is expanded, then add the softened butter and continue kneading until it is fully expanded to pull out a thin and flexible film.

   

2. Roll the dough and base rise to 2.5 times the size at room temperature. Fingers are poked in powder and do not retract.
   Reference temperature time: Fermentation at 26 °C for 50 min.

   

3. The fermented dough is divided into 6 equal parts, about 158 grams per piece, and the plastic wrap is relaxed for 20 minutes

   

4. The first rolling: take a dough, the front is on the top, pat it flat with your hand, roll the rolling pin from the middle up and then down, turn it over, and then roll it into a roll from top to bottom (rolling length: the rolled roll should be 1.5-2 turns), and operate the rest in turn

   

5. Continue to let loose for 15 minutes.

   

6. The second rolling: take a dough and close it at the bottom, place it vertically, press it slightly flat, roll it out into long strips with a rolling pin up and down, turn it over, roll it into a roll from top to bottom, (the length of rolling: the most suitable dough for rolling is 2.5-3 circles), and the rest are operated in turn.

   

7. Every third group is closed and discharged into the mold, covered with a lid, and finally fermented in a warm and moist place.

   

8. The dough is 7.5-8 minutes full, the mold is covered and put in the preheated oven at 210°C for 40 minutes (my oven is 160 degrees for 40 minutes)

   

9. After the mold is shaken out of the furnace, the mold is immediately demolded.

   

10. Each oven is different, and the baking time and temperature are for reference only.

    

11. Today use this toast to make a classic bacon sandwich ~
    Ingredients preparation: wash the lettuce and control the water, cucumber, tomato wash and slice (dip the water in kitchen paper), eggs, bacon fried, salad dressing, ketchup, honey mustard sauce for later use.

    

12. Sandwich making:
    Slice the bread, take three slices of bread side by side on the oiled paper, and squeeze a little salad dressing respectively~

    

13. The first slice of bread âž• lettuce, squeeze a little tomato sauce âž• bacon, squeeze a little honey mustard sauce
    The second slice of bread is sprinkled with three slices of meat floss âž• cucumber + a tomato slice, squeezed a little tomato sauce, eggs, âž• and then squeezed a little tomato sauce ~

    

14. Place the first slice of bread on top of the second slice of bread and cover with the third slice of bread~

    

15. Wrap it in sandwich oiled paper~

    

16. After wrapping, use a bread knife to cut in half from the middle~

    

17. Delicious and nutritious sandwiches for breakfast, you won't refuse itོ
    the first ~ classic bacon sandwich

    

18. The second ~ chicken and egg sandwich

    

19. The third ~ slippery egg crab fillet sandwich

    

20. The fourth ~ seaweed meat floss sandwich

    

21. The fifth ~ purple potato ham vegetable sandwich

    

22. You have to learn how to make seven flavors of sandwiches so that you don't have to have the same breakfast seven days a week